Tofu milk is known as "oriental cheese" because of its high nutritional value. Tofu is a soybean food fermented by microorganisms. It is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus and iron), 8 essential amino acids that cannot be synthesized by human body, carotene and vitamins. Has the effects of invigorating spleen, moistening middle warmer and removing dampness. Regular consumption has a certain effect on preventing hypertension, arteriosclerosis and rheumatism.

The practice of tofu milk:

1. Cut the old tofu into small pieces and drain it for at least one day and one night.

2. Take a sealed container, pad it with straw (if straw is not found, use the leftover leaves from the local Dragon Boat Festival), cut the drained tofu into small squares and code them evenly on it. Then cover it with plastic wrap and seal it, and let it ferment.

3. Look at this. Tofu is fermented and can be easily inserted with chopsticks. This step is the key.

5. Wrap it in Chili oil and put it in a jar.

Finally, it can be sealed for a period of time.